Pork’s “other white meat” marketing campaign of the late-’80s had mixed results. The premise was good: pork is versatile. But the ads also can be blamed indirectly for pork being bred way too lean and for proliferating the “it tastes like chicken” reference point for every strange protein.

Pork’s versatility is a theme worth revisiting, particularly in stews where you can match the cuts to your mood and time constraints. The cooking formula that follows is simple: set the pork in a marinade so it soaks up some flavor, brown it to create a caramelized base, and then surround it with intense broths.

These pork stews take their inspirations from cuisines around the world, but the method is so easy and versatile that after a couple of tries, you may even consider subbing it for your other favorite dinner preparations.